Evaluation of total quinolizidine alkaloids content in lupin flours, lupin-based ingredients, and foods
Evaluation of total quinolizidine alkaloids content in lupin flours, lupin-based ingredients, and foods
复制标题
DOI：
10.1002/mnfr.200700206
复制
发表时间：
2008-04-01
影响因子：
5.2
通讯作者：
Arnoldi, Anna
中科院分区：
文献类型：
--
作者：
Resta, Donatella;Boschin, Giovanna;Arnoldi, Anna
羽扇豆蛋白质在几种食品中取代动物蛋白质和其他植物成分，如烘焙产品，仿乳制品和肉制品以及饮料中，正受到越来越多的关注。羽扇豆类食品的主要安全问题之一是存在喹哪里西啶生物碱（QA），羽扇豆植物产生的苦味化合物作为对捕食者的防御机制。在哺乳动物中，QA中毒的特征是颤抖、颤抖、兴奋和惊厥。Lupanine和Sparteine是最常见的QA，由于神经学作用而显示急性口服毒性，导致运动协调和肌肉控制丧失。本文对27个羽扇豆制品样品，使用基于GUMS的方法分析面粉、蛋白质分离物和食品（模型或市售食品）以评价QA含量。所有分析的样品都是安全的，因为它们符合澳大利亚、新西兰、英国和法国卫生当局规定的200 mg/kg的最大限度。蛋白质分离物和含有这些成分的食物中的QA含量特别低，表明它们的使用是保持低QA每日摄入量的非常有效的工具。
Lupin proteins are gaining attention to replace animal proteins and other plants ingredients in several foods such as bakery products, imitation dairy and meat products, and beverages. One of the major safety issues of lupin-based foods is the presence of quinolizidine alkaloids (QAs), bitter compounds produced by lupin plants as a defense mechanism against predators. In mammals, QA intoxication is characterized by trembling, shaking, excitation, and convulsion. Lupanine and sparteine, the most common QAs, show acute oral toxicity due to neurological effects leading to the loss of motor coordination and muscular control. In this paper, 27 samples of lupin-based products, i.e., flours, protein isolates, and food (either model or commercially available ones), were analyzed for evaluating the QA content using a method based on GUMS. All the analyzed samples were safe since they respect the maximum limit of 200 mg/kg fixed by the Health Authorities of Australia, New Zealand, Great Britain, and France, that have regulated this topic. The QA contents were particularly low in protein isolates and in foods containing these ingredients, indicating that their use is a very effective tool for keeping low the daily intake of QAs.